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Appetizer

Our Famous Soup of the Day. 8

House salad. 8
Homemade Jägermeister vinaigrette, fresh vegetables

Mushroom tartlet from Versant. 20
Creamy mushroom duxelles, assorted mushrooms, and truffle ricotta cream

Bison Carpaccio. 20
Parmesan whipped cream, toasted pine nuts, microgreens

Seared scallops and smoked pork jowl . 22
Served on a creamy corn sauce

Salmon Gravlax Infused with Ubald Gin and Beets. 21
Spinach and peas puree, cucumber, smoked lemon salt & micro-sprouts

Amarao beer French onion soup. 16
Topped with melted Oka cheese and home made onion ring

Torched Goat Cheese and Beets. 20
Asian pears, oat and maple pecan crumble, arugula and sunflower microgreens

Burrata and La Cena Charcuterie. 26
Assortment of cured meats, pistachio pesto, cherry tomatoes and balsamic reduction

Chef’s inspiration. Market Price

Main Courses

Braised lamb shank with red wine sauce. 35
Served with butternut squash puree & season veggies

Beef Tartare with Aioli and Truffle. 24 / 38
Garlic mayo, French shallots, capers, pickles, parmesan mousse, served on beet purée

Salmon Tartare with Apple and Basil. 24 / 36
Garlic mayo, French shallots, served on homemade guacamole

Portuguese-Style Chicken Supreme. 36
Marinated chicken breast, served with grilled vegetables & creamy white wine and leek sauce

Argentina shrimps risotto with chorizo crumble. 34
Green peas & creamy butternut squash sauce

1855 Beef Flank Steak. 42
Served with Saint-Laurent Whisky flambéed pepper sauce and sautéed seasonal vegetables

Grilled Octopus. MP
Served with mild chorizo, grilled vegetables, and creamy corn sauce

Handmade Cavatelli, with mushrooms & porchetta. 32
Creamy white wine and parmesan sauce

Catch of the day. Market Price

Butcher’s Cut. Market Price